Bread Pudding
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Bread Pudding
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Bread Pudding (or Pudin de pan) is a popular Cuban caramelized, bread-based dessert with a texture between flan and pudding.
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Ingredients
- 8 oz. white bread , bought the day before, cut into small pieces
- 2 cups milk whole
- 1 cup granulated sugar
- 4 egg
- 1 cup caster sugar
- 6 tablespoons butter
- ¼ teaspoon nutmeg
- ¼ tsp cinnamon
- ½ teaspoon vanilla extract
Equipment
- Stand mixer
- cake tin
- Double boiler
Instructions
- Pour the milk into a bowl, and dip the bread in it. Set aside.
- Add the granulated sugar into a small non-stick pan to prepare the caramel.
- Spread the granulated sugar well in an even layer.
- Turn the heat to medium to high.
- Wait until the caramel begins to set, without stirring.
- As soon as the caramel has started to set, stir a little with a wooden spoon and let the cooking continue.
- After a few minutes, the caramel is ready. The caramel should be golden.
- Immediately and very carefully pour the caramel into a cake tin.
- By tilting the mold, distribute the caramel well, even on the edges. Reserve it at room temperature.
- Preheat the oven to 340 F (170˚C).
- In the bowl of a stand mixer, beat the eggs and caster sugar for 2 minutes at medium speed.
- Add the butter, vanilla, nutmeg and cinnamon and whisk well.
- Add the bread and milk and mix well using the flat beater.
- Pour the mixture over in the cake tin.
- Place the cake tin in a double boiler already filled with boiling water and bake for 1h30 to 2h.
- Check the cooking after 1h30. The pudin de pan is ready when a stick inserted comes out clean.
- Take it out of the oven and let it cool down.
- Using a knife, gently separate the pudin from the sides of the pan.
- Unmold in a cake dish, the caramel will be all over the top and will run slightly around the pudin de pan.
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